Before I went to work, I decided to make scones with left over sour cream I had on hand. I settled on cranberry orange scones since I also had some cranberries in the freezer from Thanksgiving. I let the cranberries thaw overnight which was mistake #1: they were very moist and some were soggy (I should also mention, the majority of the recipes that I saw called for dried fruit, but I was sure fresh fruit would add better flavor). The cranberries were also super tart and somewhat large. I couldn’t see how biting into one of these things in my scones would be a pleasant experience. I considered throwing the cranberries in the food processor and then allowing them to drain for a bit, but frankly, I didn’t have that kind of time since I need to be at work around 9ish. At the last minute, I decided to switch from cranberries to blueberries since they were smaller and sweeter. The blueberries were also frozen, so I took them out of the freezer, ran them under cold water and let them drain until I was ready to throw them into the mix….but apparently I did not drain them enough (mistake #2). As soon as I added them, my mixture went from the right consistency to a wet doughy mess. I added a little more flour which helped a bit but there was no way I could get the dough rolled out to cut into triangles…hence the mini-blob loaves you see above.